Tomato rasam is a simple yet mouthwatering dish which can be had as a soup or as an accompaniment with rice. Whenever we have fever or cold, tomato rasam comes to our rescue at home. Ther are different varieties of rasam among which tomato rasam is my all time favourite. There had never been an afternoon lunch at home without the rasam. Such is a role played by this simple dish, Enjoy!
Tomato (large) - 2 (roughly chopped)
Green chillies - 2 ( split lengthwise)
Garlic pods - 4 ( roughly crushed)
Curry leaves - 10
Coriander leaves - to garnish
Mustard seeds - 1/2 Teaspoon
Pepper corns - 5
Cumin seeds - 1/2 Teaspoon
Tamarind - lemon sized
Oil - 1 Tablespoon
Water - 2 to 3 cups
Salt - to taste
1. Heat oil in a pan and allow the mustard seeds to splutter. Then add the green chillies, garlic and curry leaves.
2. Once the garlic is cooked add the tomatoes and salt and cook until it is completely smashed.
3. Make a fine powder of the pepper corns and cumin seeds and add to the cooked tomato.
4. Extract the tamarind juice with water and add it to the pan and mix thoroughly. If the rasam is thick add some more water.
5. Bring it to a boil and turn off the heat. Add the coriander leaves and close the pan for 5 minutes. The coriander leaves will be cooked in the heat and releases a beautiful aroma when the lid is opened.
Serve hot as a soup or with rice and pappad.
* The rasam powder can be made in advance and stored in an air tight jar. Take 1:2 ratio of pepper corns and cumin seeds and make a fine or coarse powder for the rasam mix.
* Boiled toor Dahl ( yellow lentils) can also be added to the rasam in small quantities for additional flavour.